CleverNickName
Limit Break Dancing (He/They)
Does anyone want to share their favorite camping/backpacking recipes? I'm leaving for a week-long camping trip in a few weeks, and I'm curious what everyone else likes to cook outdoors.
Cookin again
- Thread starter Dannyalcatraz
- Start date
I don’t camp, but I shared this recipe with some friends who do annual “man weekends” at a cabin. One guy prepped one to take and bake at the gathering, and it went over so well that he now typically makes 2-3.
I’ve also shared this one with them.
On a healthier tip, I also routinely make my own trail mix of mixed nuts, sunflower seeds, and dried fruit.
When we used to hike longer trails, we made our own GORP and added in some M&Ms.
I never liked making trail mix with any processed foods (beyond dried fruits, of course). I make mine in largish batches, and those other additions can start tasting funny or changing texture faster than the nuts, seeds & fruits.
I made a black bean soup with a twist. The results (above) were served with a ball of white rice and a dollop of sour cream.
I soaked 1lb of beans overnight, then drained them.
In my stock pot, I cooked 1lb of bacon (sliced into squares) and 1lb of a Louisiana hot sausage (all beef). After they cooked, I removed the meat from the pot and set it aside.
I then added 1/2 of a large onion, 4 stalks of celery, one bunch of green onion, and a whole head of garlic (all diced) and cooked them in the meat’s rendered fat until the white onion began to clarify. I then deglazed the pot with one can of chicken stock and added the beans. I also added one chicken bouillon cube and 4 bay leaves.
THE TWIST: the rest of the liquid the soup would need was supplied by the braising liquid from a pork butt I cooked the day before. That liquid was made from 2 bottles of Blue Moon beer and 2 bottles of Asahi beer, and had been seasoned with salt, black pepper, onion powder, garlic powder, cumin, brown sugar, chives, and parsley. (Plus the rendered fat from the pork butt, of course.)
The flavors were a little more complex than my typical creole red beans. And unfortunately, I undercooked the beans slightly- they’re not as soft as I’d like. Overall, though, the results were good enough to warrant further exploration.
While I could simply add beer to a pot of beans directly and get similar results, the experiment’s PURPOSE was to see what I could do with braising liquid after using it for its primary purpose. (Gravy is another option, but that’s a LOT of liquid to make gravy out of…)
I’ve been using smoked Gouda in salads more and more over the past year. It seems to be a solid crowd pleaser.
The other cheeses making the most frequent salad appearances in that time are:
Colby Jack
Onion Jack
Caramelized Onion Cheddar
Cotswold
Feta
Merlot Bellevitano
Parrano
Swiss
Sharp Cheddar
Akawi
(Some salads will have a mix of 2-4 cheeses.)
Zardnaar
Legend
Just started experimenting their. Usually just use some kind of cheddar often smoked.
Think our traditional cheeses are just various types of hard pake cheddar.
America cheese very plastic like and yellow/orange, European visitors don't seem to rate our normal cheese lol.
American cheese has its place, usually in something melty- we use it in grits, melted cheese sandwiches of various kinds, many classic burgers, and so forth.
One snack using American cheese I learned as a child living in Tacoma, WA was draping it on sliced apple wedges, then dusted with cinnamon.
Zardnaar
Legend
Classic selection of slices and cookies. MIL made ginger slice in the weekend. No photos was delicious.
Chelsea Ginger Crunch Recipe | Chelsea Sugar
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